Investigation of physicochemical, textural, and sensory properties of ice cream formulated with kiwifruit puree

In the present study, the kiwifruit puree was incorporated into the ice cream mix at different concentration levels of 3, 6, 9, and 12%. The formulated ice cream samples were investigated for physicochemical properties (fat, protein, total solids, pH, and ash), textural properties (meltdown, viscosity, overrun, firmness), and free radicle scavenging activity (DPPH), and overall acceptability. An increase in the kiwifruit puree resulted in a decrease in the fat content, protein content, pH, and total solids content while the ash % was increased. Better textural properties were observed for the ice cream formulations with the addition of kiwifruit puree thus a significant effect was observed in meltdown, viscosity, overrun, and firmness with increasing the puree concentration. Ice cream samples with a maximum level of kiwifruit puree also showed higher free radical scavenging activity and overall acceptability. The results showed that the most preferred formulation was the ice cream containing 12% kiwifruit puree (T4).